Homemade Korean Kimchi
- Jump to Recipe
- Dr. Michelle Jorgensen
- July 6, 2020
Let me tell you about my homemade Korean Kimchi…
The Secret Of Kimchi
Everything Asian seems to be a little mysterious.
Their language stumps our ears and our eyes, and the food brings new tastes to our tongue.
In my travels to Asia, I was incredibly intimidated by the sights, sounds and smells of the bustling open markets. I couldn’t recognize a lot of the produce and other items I was seeing, and the signs, written in the native language, were no help!
I remember walking by large slabs of bacon hanging from vendor stalls on the street in Taiwan. The pollution, flies and car exhaust were working to cure the meat! I like our US conditions and food sanitation, but I don’t like American food.
My daughter and I were laughing that American Food is “plastic” cheese, burgers and fried chicken.
What a great food culture!
My family and I always choose Asian food if we’re given a choice.
Korean food is one of my favorites. I just love the “sides” that come with every meal – bean sprouts, picked cucumbers and radishes, roasted sweet potatoes and the ever present kimchi.
Now if you’re never had kimchi, the smell alone might have you turning up your nose. Our modern culture isn’t accustomed to the smell of fermented foods.
However, that kimchi may just be the secret to gut health you’ve been searching for!
The History of Kimchi
History shows that kimchi dates back to 37 BC. During those times, it was common to create fermented foods because they didn’t have refrigeration and it was a good way to preserve a harvest.
It ended up being served at every meal or even eaten by itself as a snack.
In fact, Koreans today eat an average of 48 pounds of Kimchi per year, usually having it with every meal!
How Is It Made?
Kimchi is made from Napa cabbage. The cabbage is first soaked in salt water to kill off any harmful bacteria and to pull the water from the cabbage so it stays preserved longer.
The good bacteria that remain, called lactobacillus, are the beneficial bacteria found in yoghurt and in a healthy gut.
They convert the sugars and carbohydrates in the cabbage and other vegetables into lactic acid, which preserves the vegetables and gives kimchi its signature tangy flavor.
Many neighborhoods get together to make kimchi in massive batches.
It’s easy and cheap to do. It’s simply mixing some ingredients together and letting them sit for a long time to ferment.
Check out the kimchi I am currently making!
Why it’s so Healthy
Kimchi is considered one of the healthiest dishes in the world.
It is packed with vitamins and minerals, especially Vitamins A and B, and calcium and iron, along with the gut-healthy bacteria.
In eating only one serving of kimchi a day, you will immediately have over 50% of the daily recommended intake of vitamin C and carotene.
The combination of these nutrients have been shown to help lower cholesterol and fight disease…even cancer.
Kimchi also helps mental health, digestion, and fights obesity.
Have you ever noticed Koreans have beautiful skin? Kimchi has plenty of antioxidants and anti-aging properties which may be the secret to their beauty!
So how do you get used to the taste??
If you are new to kimchi, you might not love it out of the gate. However, many people say that once you get used to the taste, you will be addicted!
So just try it a little at a time, and soon maybe you’ll be a kimchi addict!
Now do I have you wanting to make Kimchi?? I hope so!
It’s easy and cheap and addicting and HEALTHY!
You can buy delicious kimchi in Asian grocery stores, even in the produce section of most supermarkets, but it’s especially fun to make it yourself.
My Homemade Korean Kimchi
Enjoy!
Living Well with Dr. Michelle
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WELCOME!
I’m Dr. Michelle Jorgensen, I love eating food, and I live to share healthy recipes with YOU! I am not going to give you any recipes that don’t taste amazing and make your body feel great!
